No need to fuss last minute with these flavorful potatoes. You can reheat them in a slow cooker.
Story Behind the Recipe
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1/2 cup Land O Lakes® Butter, softened
1 (6.5-ounce) package garlic herb spreadable cheese
2 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
5 pounds (10 cups) potatoes, peeled, cut into 1-inch pieces
1/2 teaspoon salt
1/2 cup milk
Paprika, if desired
Chopped fresh thyme leaves, if desired
*Substitute 2 teaspoons dried thyme leaves.
Combine all butter mixture ingredients in bowl. Beat at medium speed until well mixed. Cover; refrigerate.
Place potatoes in 6-quart saucepan. Cover with water; add 1/2 teaspoon salt. Bring to boil over high heat. Reduce heat to medium. Cook potatoes 15-18 minutes or until fork tender. Drain well.
Beat potatoes at low speed until coarsely mashed. Continue beating at medium speed, gradually adding butter mixture until smooth. Place potatoes in resealable plastic food container. Cover; refrigerate up to 2 days.
Reheat by spraying slow cooker with no-stick cooking spray. Place potatoes in slow cooker. Pour 1/2 cup milk over potatoes. Cook, stirring halfway through cooking, on High 3-4 hours or Low 5-6 hours or until heated through. Sprinkle with paprika and thyme leaves, if desired.
Read the Story Behind the Recipe
Spreadable cheese is available in the self-serve deli or dairy section of the supermarket. It comes in several flavor varieties.
The humble mashed potato has plenty to brag about. Make quick and easy mashed potatoes, or add a special butter or ingredient.